7.13.2008

Jacquee's Almond Tarts


Crust:
1 C. Flour
¼ tsp. Salt
½ tsp. Baking Powder
1/3 C. Butter, chilled
1 ½ tsp White Vinegar
2-3 Tbl Milk

Filling:
1 C. Sugar
2 tsp. Corn Starch
½ C. Water
1 Tbl. Butter
1 tsp. Almond Extract
½ tsp. Salt
Crushed or sliced almonds

1. Prepare the filing by stirring together sugar and corn starch in a small sauce pan. Add water and butter and slowly raise to medium heat, stirring to dissolve sugar. When sugar has dissolved, add almond extract and salt. Allow to boil and foam for 2-3 minutes stirring constantly. Remove from heat and set aside. It will turn to a syrup-like consistency as it cools.

2. Preheat oven to 375°F. In a medium sized bowl combine flour salt and baking powder. Cut in the butter in pats to form a crumbly mixture. Sprinkle with vinegar, then gradually cut in milk until you reach the desired consistency.

3. Roll out dough on a lightly floured surface and cut with a round cookie cutter (larger than the base of your tart pan) and place the rounds in the tart pan to form small cups. When all of your cups are formed fill each cup with some of the filling, leaving at least ¼” space from the top to keep the filling from boiling over; sprinkle with crushed almonds. Bake for 20 to 25 minutes or until crust turns to a golden brown color. Allow to cool, then enjoy!

***Notes***
If you don’t feel like making a crust, this filling goes great inside refrigerator crescent rolls. Just make sure the largest part of the triangle is large enough to form a “cup” in your tart or muffin pan. Pour a little of the filling in it and then lightly fold the rest of the triangle around and across to cover the filling. Bake according to the package directions and allow to cool. It makes a flaky muffin with a sweet inside.

1 comment:

Kendee said...

That looks yum. I will have to try it next time I need to be fabulous!

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